Food engineering
The curriculum of our school for my career, has a common
cycle for the four careers, in it there are mathematical branches, English and
a lot of chemistry. At the end of this cycle we receive a certification that
says that we have the minimum knowledge of chemical sciences, this program can
be considered a baccalaureate, while after this we have more mathematics such
as linear algebra and differential equations and branches specific to the
career. As for the infrastructure of the faculty is nice and consistent with
the functions it performs, but as an objection I can mention the issue of
prerequisites to access the branches, considerably hinder access to levels,
considering that there are branches that are only dictated only one semester,
generating a considerable delay for us students. Understanding that education
is a business but I believe that the University of Chile should not have these
obstacles that only do demotivate the student body, taking into account the
social role that says it delivers to our country.
The teaching method is the typical one that has existed for
decades: lectures, exercise seminars (assistantships), lecture tests and small
controls.
The use of technology has been increasing since the pandemic
and as my professor José Muñoz said today, it has both good and bad
aspects.Finally, I must say that food engineering is a career with a lot of
work field and the professionals of our school are integral people capable of
solving all kinds of complex situations.
My wish is that the courses are semiannual and not annual >.<
ResponderEliminar